Spicy Amaranth Wayfarer’s Bread Serves 2
Amaranth’s almost peppery flavor is an acquired taste for some people — for others it’s love at first bite. In this recipe, the bread is crisp on the outside but soft and moist inside. The thinner you press the bread, the crispier the results. This flat bread is delicious with any meal of the day, and it packs well in lunches.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 teaspoon unrefined sesame oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 cup cooked amaranth, cooled
1. Warm oil over medium heat in an 8-inch crêpe or sauté pan. Add cumin, coriander and chili. Sauté for 30 seconds or until aromatic.
2. Add amaranth to pan. With a spatula, press the amaranth into a 1/8-inch thickness to form a 6-inch diameter bread. Cook for 5 minutes or until edges start to dry and curl up and the bottom is browned. Gently flip and cook the other side for 4 minutes or until browned. Remove to a cutting board. When cooled enough to work with, slice into pie-shaped wedges. Serve hot or cold.